Pairings | Mushrooms
Merlot has one of the widest ranges of styles of any red wine from the light, quaffable merlots of the Veneto to the grandest of Bordeaux. Obviously one type of food doesn’t go with them all but merlot is your flexible friend when it comes to wine pairing, smoother, rounder and less tannic than cabernet sauvignon with which, of course, it is often blended.
If you’re looking for the ideal food pairing for cabernet sauvignon you don’t have to look very far. Almost any red meat, especially served rare, is going to do the trick.
If you're looking for food pairings for chardonnay, you're in luck! Whatever the style it's a fantastic food wine.
As with white burgundy there’s a world of difference between a simple village burgundy and an elegant premier or grand cru - most of which need 5 years at the very least to show at their best but the dividing line when it comes to pairing wine with red burgundy is age. Is it a light wine you’re dealing with or a more mature, intensely flavoured one. Duck is almost always a winner but here are some other options.
What wine should you pair with your favourite pasta? As you might guess it depends on the sauce rather than the pasta shape.
If you think of the ingredients that show off a great wine mushrooms would have to be near the top of the list.
White burgundy includes a multitude of wines from generic bourgogne blanc to the grandeur of a Bâtard-Montrachet or Corton-Charlemagne. But it’s the affordable wines that I’m focussing on in this post. What type of food do they pair with best?
If you think it’s difficult to pair wine and vegetarian food, think again. It’s no trickier than it is for those who eat meat or fish.
Although Bordeaux produces some of the most expensive wines in the world it also produces bottles that are great for everyday drinking. So what kind of food pairs best with them?
A re-run of an old post following a visit to Alsace, updating my recommendations on the best pairings for the region's dry and off-dry white wines.
The idea of partnering asparagus with wine is contentious enough but red wine? Surely that won’t work?
Last night we opened a bottle of 2005 Nugan Estate McLaren Parish Vineyard Shiraz - a typically big lush Aussie red at a hefty 15% ABV.
Despite the growing concern about alcohol levels in wine many reds still clock in at 14.5% or more, a level at which they can become an unbalanced pairing for traditional European food. Many traditionalist would say that they are therefore not ‘food wines’ but as with other types of wine it depends how well they’re made and whether overall the wine is in balance. Châteauneuf-du-Pâpe for example rarely hits the shelves at under 14% but wears its alcohol lightly.
Few people now throw up their hands in horror at the idea of matching red wine with fish. But how many realise just how often you can pair the two?
Natasha Hughes re-orders her hit list of wine matches for pinot following her visit to the International Pinot Noir Celebration.
Like any other red South Africa's Pinotage comes in different styles - some lighter and fruitier than others. When you're matching it with food you take a cue from the sort of ingredients and dishes that go with its two ancestors - Pinot Noir and Cinsault.
Most of the time, as you’ll have noticed, I feature the more offbeat wine pairings I’ve come across in my match of the week slot. This week I’ve been reminded of the virtue of some that seldom go wrong.
Although we all talk turkey at Thanksgiving, in fact it’s the sides that tend to steal the show. Finding a wine that can cope with them all is never easy but you may just find your favourite side or dressing can inspire your choice.
I spent last week in the Languedoc where we visit quite regularly so there weren’t many new food and wine discoveries to be made but I think the most thought-provoking match was a main course dish of roast turbot with girolles and a bottle of Château Cabezac 'Alice' 2008 from the Minervois I had at a restaurant in Agde called Le Bistrot d’Hervé.
This is the kind of easy meal I like to make for friends. The soup can be made in advance (or buy one of the excellent ready made chilled soups there are nowadays and dress it up with some fresh herbs), the steak is finished in the oven and the dessert literally takes minutes.
An elegant main course recipe* from one of my favourite food writers Sue Lawrence's A Cook’s Tour of Scotland that would be a great option for a haggis-free Burns' Night supper.
What to eat on a Sunday night when you've been out for the day and everyone suddenly wants supper? Rosie Sykes addresses just this issue in her delightful Sunday Night Book which was published last year.
With the country blanketed by snow what else can you think of but soup? A favourite recipe from my book An Appetite for Ale that makes a great pairing with a dark, Trappist beer. You can decide how creamy you want it - my preference is to add just a dash to the soup then swirl a little in each bowl to decorate.
Champagne, we all know, goes with practically everything but PIG TAILS? Surely not.
One of the aspects of the World’s Best Sommelier competition I hadn’t really thought about is how on earth you create a menu for a roomful of sommeliers. And choose wine pairings they won’t be sniffy about. One way is to impress them with large format bottles and old vintages which is the route competition sponsor Moët et Chandon took . . .
It was hard to pick just one pairing from the stellar meal I had at Marcus Wareing in London last week but this combination of robustly cooked John Dory and 2005 Nuits-St-Georges from Domaine Daniel Rion was the most interesting, underlining that red wine can be just as good a partner for white fish as for meatier fish like tuna.
This was part of an expertly paired meal at a restaurant in Trondheim called To Rom og Kjøkken (Two Rooms and a Kitchen) last Saturday night.
You might think dumplings were humble fare, not best suited to show off a great wine but as last week’s tasting lunch at Bob Bob Ricard proved, that’s not necessarily the case.
Even if you're not a fan of the blockbuster style of Chardonnay still favoured by many producers you have to admit it meets its match in butternut squash. Why? Because the rich sweetness of the squash kicks the sometimes over-exuberant tropical fruit and vanilla-scented oak into touch and magically transforms them into an elegant, refreshing glassful.
I’ve already mentioned this wine pairing as part of my write-up of the Action Against Hunger pop-up with Rick Stein but it was the outstanding match of last week.
Lots of good food and wine combinations this week but I’m picking out the one with the most unusual wine: Barbeito's Rainwater 5 year old reserva medium-dry madeira which I had at Bell’s Diner in Bristol on Friday night
I went to a Piemontese wine dinner last week at a local Italian restaurant in Bristol, Prosecco about which I’ve written before. There were some very good matches - along with a couple of off-key ones, one of which involved a faulty bottle which the wine merchant introducing the event seemed determined to disregard despite grumblings from the floor.
Not many producers take food and wine pairing as seriously as champagne house Gosset which sponsors an annual ‘Matchmakers’ competition for young sommeliers and chefs which was held at the Cordon Bleu's Cord restaurant in Fleet Street